Lotus Seedpod Fish

Last updated 2026-11-15 — Preparation: Mince the fish and fatback into a paste, place it in a bowl, and add 4 grams of salt, scallion and ginger juice, cooking wine, and 50 grams of water. Stir until the mixture becomes elastic. Then add egg white, MSG, and green vegetable juice to blend into a filling. Take 12 large wine glasses, grease the insides evenly with cooked lard, and fill each with the fish filling, spreading it flat. Insert 5 peanuts into the filling of each glass. Once all are prepared, steam them in the steamer for about 5 minutes over medium heat until cooked. Remove from the steamer, take the fillings out of the glasses, and arrange them on a plate. Place a pot over medium heat, add chicken broth and 1 gram of salt, bring to a boil, thicken with diluted cornstarch slurry, drizzle with cooked lard, and pour the sauce over the top.